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Related Issues & Disorders

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Discussions concerning the various associated health problems, including but not limited to pregnancy, sleep & weight issues.

6,721 topics in this forum

  1. Systemic Candida Blood Work

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  2. Which Formula Is gluten-free?

    • 23 replies
    • 64,053 views
  3. Help? Can I Drink This Protein Shake?

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  5. Ai Trigger

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    • 2,210 views
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  6. Heart Racing...

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    • 10,350 views
  7. Hypoglycemia, Alcoholism, Etc.

    • 7 replies
    • 6,938 views
  8. Candida

    • 11 replies
    • 4,016 views
  9. Does Anyone Get Virtigo?

    • 17 replies
    • 4,785 views
  10. Anyone Done The "23andme" Genetic Testing?

    • 0 replies
    • 1,663 views
  11. Food Cravings For Source Of Nutrients

    • 0 replies
    • 935 views
  12. Blood Sugar And Gluten-free Flours

    • 6 replies
    • 3,578 views
  13. Gluten Free Menu

    • 3 replies
    • 5,086 views
  14. Candida Overgrowth And Celiac Connection 1 2 3

    • 51 replies
    • 26,349 views
    • 20 replies
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    • 8 replies
    • 4,099 views
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    • 8 replies
    • 8,409 views
  15. Candida Testing

    • 3 replies
    • 1,962 views
  16. Lactose Intolerant Too?

    • 3 replies
    • 1,421 views
  17. Do I Really Have Pernicious Anemia?

    • 8 replies
    • 2,168 views
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  • Forum Discussions

    While some Celiacs also develop sensitivity towards corn and rice, I believe that microbial transglutaminase (a.k.a. meat glue) causes reactions to certified gluten free foods.  Microbial transglutaminase is used widely in the food industry to improve flavor and texture and prolong shelf life in gluten free foods as well as nongluten free foods. Because microbial transglutaminase is classified ...
    A number of brands use pea protein for at least some of their noodle products. Banza for instance. Barilla has a chick pea based rotini that we use.
    If certified by GFCO.org it must be lower than 10ppm.